Looking for a vibrant and nutritious meal that bursts with flavor? This Beet Falafel with Lemon Quinoa and Tahini Drizzle is not just a feast for the eyes, but also a wholesome dish that’s packed with nutrients. The earthy sweetness of beets combined with the zesty lemon-herb quinoa creates a remarkable balance that will have you coming back for seconds.
Imagine sinking your teeth into crispy, baked falafel that’s bursting with flavor. Each bite is complemented by fluffy quinoa seasoned with fresh herbs and a tangy tahini drizzle that ties everything together in perfect harmony. This dish is a delightful blend of textures and tastes, making it a perfect choice for lunch or dinner.
Nourishing Beet Falafel with Lemon Quinoa and Tahini Drizzle Recipe
These Beet Falafel with Lemon Quinoa and Tahini Drizzle are crispy on the outside and tender on the inside, featuring a delightful mixture of chickpeas, beets, and aromatic spices. Paired with lemon-herb quinoa, this dish is not only filling but also refreshingly vibrant.
Ingredients
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 tablespoon olive oil
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- Juice of 1 lemon
- 1 tablespoon tahini
- Water to thin (optional)
- Additional herbs for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, combine the diced beets, chickpeas, parsley, cilantro, garlic, cumin, coriander, salt, and pepper. Pulse until well blended but still slightly chunky.
- Transfer the mixture to a bowl and stir in the breadcrumbs. Form the mixture into small balls and place them on the prepared baking sheet. Drizzle with olive oil.
- Bake for 25-30 minutes, flipping halfway through, until the falafel are crispy and golden.
- While the falafel are baking, prepare the quinoa. In a pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and quinoa is fluffy.
- Fluff the quinoa with a fork and stir in lemon juice, chopped herbs, and salt to taste.
- For the tahini drizzle, mix the tahini with water until desired consistency is reached. Adjust seasoning if necessary.
- Serve the baked beet falafel on a bed of lemon-herb quinoa, drizzled with tahini sauce and garnished with additional herbs.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 10g
- Protein: 12g
- Carbohydrates: 55g
